METHOD

Place a char-grill pan over high heat. Cook the corn, turning, for 8–10 minutes or until lightly charred.

Add the lime halves and cook, cut-side down, for 1–2 minutes or until lightly charred. Slice the kernels off the cob and place in a bowl. Add the coriander, chilli, salt and pepper and toss to combine.

Top the toast with the avocado and corn mixture and drizzle with buttermilk. Serve with grilled limes. Serves 4.

Place a char-grill pan over high heat. Cook the corn, turning, for 8–10 minutes or until lightly charred.

Add the lime halves and cook, cut-side down, for 1–2 minutes or until lightly charred. Slice the kernels off the cob and place in a bowl. Add the coriander, chilli, salt and pepper and toss to combine.

Top the toast with the avocado and corn mixture and drizzle with buttermilk. Serve with grilled limes. Serves 4.

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